Cut eggplants into bite-sized chunks, onions into wedges, and bell peppers into large pieces after removing seeds and stems.

Season chicken drumsticks with salt and pepper.

Heat olive oil in a pot over medium heat, sauté eggplants until softened, add bell peppers and cook until coated in oil, then remove.

Add chicken drumsticks to the pot and cook until browned, then add onions and sauté until coated in oil.

Add diced tomatoes, water, salt, consomme, and garlic. Bring to a boil, cover, and simmer on low heat for 15 minutes.